Ingredients
Units
Scale
- 5 medium sweet potatoes with peels on
- 1/4 cup butter, softened
- 1/2 cup milk
- 1/4 cup white sugar
- 1 tsp. vanilla
- 1/2 teaspoon table salt
- 1/2 tsp. cinnamon
- 2 eggs, lightly beaten
- 1/2 cup pecans, roughly chopped
- 1/2 cup mini marshmallows
Instructions
- Preheat oven to 375ºF. Put the sweet potatoes whole on a baking sheet. Bake until very tender when pierced with a fork, 1 to 1 and ¼ hours. Remove from oven. Let them cool a bit until you can handle them or wear oven mitts to handle them. Turn oven down to 325ºF.
- Cut each sweet potato in half and scoop insides into a large bowl. Add the butter, milk, sugar, vanilla, salt, and cinnamon. Mash it all together and then stir until smooth. Stir in the eggs.
- Transfer sweet potato mixture to a 9×13″ baking dish. Sprinkle with the pecans and marshmallows. Bake for 30 minutes. Keep your eye on it. If the marshmallows start to get too dark, cover with foil.